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Shorne Benjamin of Brooklyn’s Fat Fowl will bring his innovative new age Caribbean cuisine to The Pavilion Restaurant at Caille Blanc Villa & Hotel.
The Pavilion Restaurant at Caille Blanc Villa & Hotel, a luxury boutique hotel and restaurant in Soufriere, St. Lucia, West Indies, announced the 2024 residency of St. Lucian native and New York-based executive chef Shorne Benjamin.
Beginning Sunday April 21, 2024 (to coincide with Saint Lucia’s Restaurant Week) Benjamin will bring his “new age Caribbean” cuisine exclusively to The Pavilion Restaurants daily lunch and dinner menu.
The owner and founder of Fat Fowl, a popular new age Caribbean restaurant located in the heart of downtown Brooklyn, New York, has featured in the U.S. in national media outlets such at the “Today Show,” the “Tamron Hall Show,” Ebony Magazine and NBC New York.
Shorne Benjamin’s Highly Anticipated Homecoming
Benjamin discovered a love for cooking in his grandmother’s kitchen growing up in St. Lucia. His cuisine signifies traditional Caribbean food with the use of accustomed spices with a “new age” twist.
“The opportunity to share my love of Caribbean cooking back in Saint Lucia with the guests of The Pavilion Restaurant at Caille Blanc Villa & Hotel is a true homecoming,” he says. “I intend to ensure that guest feel the warmth of Saint Lucia in each bite and savor the flavors that are unique to the island.”
In addition to creating specialty menu items for the property, Chef Benjamin will return to the island during the residency to host several experiences prepared and curated in his inimitable style.
The first chef experience will coincide with Saint Lucia Restaurant Week (April 21 – 28), kicking off an exclusive one night only culinary event featuring a five course dinner with at The Pavilion Restaurant at Caille Blanc Villa & Hotel.
Not Your Grandmother’s Caribbean Cuisine
One of his signature food offerings, the oxtail grilled cheese, has gone viral on social media and will be a focal point on the menu. Benjamin will train The Pavilions chefs to ensure that the item will be replicated each day and night during the residency.
In addition, Benjamin and the Pavilion Restaurant will take guests on a journey of gastronomic delight, showcasing a fusion of local flavors with international flair.
RELATED: Orlando Satchell’s Trailblazing St. Lucia Restaurant Named One of World’s Best
“Caille Blanc Villa & Hotel consistently presents unparalleled and distinctive experiences for our guests. We are thrilled to extend an invitation to both visitors and locals of Saint Lucia, providing them with the chance to taste Chef Shorne’s culinary creations within our romantic dining setting, boasting panoramic views of the majestic Pitons and the mesmerizing Caribbean Sea,” states Alisa Coleman, proprietor of Caille Blanc Villa & Hotel.
She continues, “Each of Chef Shorne’s dishes are crafted with passion and expertise which promises to awaken your palate, inviting you to relish the essence of culinary excellence.”
The Pavilion menu will be expanded to include Chef Benjamin’s Fat Fowl creations during lunch and dinner for hotel guests. Restaurant guests not staying at the hotel can make reservations from Wednesday to Sunday on dining page of The Pavilion Restaurant at Caille Blanc Villa & Hotel (which are required) on the website.
